Method for curing after opening of thick white liquor pit

Abstract

The invention discloses a method for curing after opening of a thick white liquor pit, belonging to the technical field of brewing. Due to the adoption of the method, mixed bacteria can be prevented from polluting the pit, and the quality of the pit can be kept effectively. The method comprises the following steps of: a, curing by adopting the following measure within 36 hours after pit opening: opening the pit, and covering the pit with a material with sealing performance in time; and uniformly spraying tail water of 20-35 DEG C onto pit walls and the pit bottom every 1-6 hours, wherein the using amount of tail water applied to the pit walls and pit bottom in every square meter is 2-4 kilograms; and b, curing by adopting the following measure within 36 hours after pit opening: uniformly spraying tail water of 20-35 DEG C onto pit walls and the pit bottom every 1-6 hours, wherein the using amount of tail water applied to the pit walls and pit bottom in every square meter is 2-4 kilograms; and uniformly spraying daqu-containing tail water of 20-35 DEG C onto pit walls and the pit bottom every 8-12 hours, wherein the using amount of tail water applied to the pit walls and pit bottomin every square meter is 2-4 kilograms; and the using amount of the daqu is 0.1-0.3 kilogram. The method can be used for effectively curing a thick white liquor pit.

Description

technical field [0001] The invention belongs to the technical field of brewing, and in particular relates to a maintenance method for a Luzhou-flavor liquor cellar after opening. Background technique [0002] Mud cellar fermentation is a unique process for the fermentation of Luzhou-flavor liquor. If you want to produce good wine, you must have a high-quality cellar. Because the pit mud of high-quality cellars grows a wide variety of microbial communities with different functions that are beneficial to winemaking, these microbial ecosystems after long-term continuous domestication are the key to producing good wines in good cellars. In wine production, the period between the opening of the cellar and the entry of the next round of bad grains into the cellar is often relatively long, ranging from dozens of hours to several days. After the cellar is opened, if the cellar is not maintained in a timely and effective manner, the water in the cellar mud will be lost, the growth o...

AI Technical Summary

Problems solved by technology

After the cellar is opened, if the cellar is not maintained in a timely and effective manner, the water in the cellar mud will be lost, the growth of beneficial microorganisms in the cellar mud will be inhibited, and a large number of miscellaneous bacteria will also grow, which will affect the next cycle of winemaking. Production

[0003] At present, some winemaking enterprises mainly use yellow water, a by-product of the production of Luzhou-flavor liquor, for cellar maintenance. The yellow water is formed by the infiltration of water generated during the fermentation process. % residual sugar, 4~5% (V/V) alcohol, and acetic acid, humic substances, and autolyzed matter of yeast cells, etc., use yellow water for cellar cultivation. Because the pH value of yellow water is low and the acidity is high, It also contains metabolites that inhibit the growth of microorganisms, which is not conducive to long-term use. Long-term use will have an adverse ef

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